Chicken Carbonara

2 packages McCormick Creamy Garlic Alfredo Sauce Mix
2 cups milk
6 tablespoons butter or margarine

1 pound bacon
1 package Tyson frozen grilled chicken breast strips
1 large onion, sliced
1 pound fresh sliced mushrooms
2 cups frozen peas
2 cups fresh or frozen broccoli
Spaghetti, linguine or fettucini noodles
Parmesan cheese, grated

Fry bacon; drain on paper towels. Crumble bacon into pieces. Set aside.

In a large skillet, add chicken breast strips, onion and mushrooms. Cook until chicken is thawed and onions and mushrooms are tender.

In a large dutch oven, cook pasta. Add peas and broccoli to pasta after about 3 minutes. Cook for 2-3 minutes more or until pasta is al dente. Drain pasta and vegetables. Return to pot. Add chicken mixture and crumbled bacon to pasta mixture.

While pasta is cooking, mix milk, butter and garlic alfredo sauce mix and cook according to directions on the package. Pour over pasta and chicken mixture. Add grated Parmesan cheese to taste.